Heres the recipe for our potato toast filling.
Just like all the chutneys, this tastes great even as a sandwich spread.
Serves: Makes almost 2 cups
1.5 cups fresh grated coconut
1 cup coriander leaves
8-10 green chillies, or as per taste
1 raw mango / 1 lemon
1 tsp cumin seeds
1 tsp sugar
Salt to taste
Step 1: Grind all in a mixer with almost NO WATER at all..we need this to be really dry to be used as a filling.
Ideally this mixture should get ground with the water already present in the fresh coconut. In case your grated coconut is not so fresh or is dry...add in very little water to make sure it grinds together.
This tastes awesome as a sandwich spread too...so I always make some extra and use it as and when required. Just make sure you dont keep it too long..as the coconut might go bad.
I have used the entire raw mango shown in the pic, cause it just wasnt sour. You should taste your raw mango, before deciding how much needs to be added in the coconut. We dont want to end up with a sour chutney.
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